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In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300°F. Line cookie sheets with parchment paper; set aside. Add lime peel, lime juice, cream of tartar, salt and food coloring (if using) to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
Spoon egg white mixture into a pastry bag fitted with a 1/2-inch open star tip. Pipe 1 1/2-inch wreaths 1 inch apart on the prepared cookie sheets. Sprinkle with nonpareils.
Bake about 20 minutes or until firm when lightly touched and bottoms are very light brown. Transfer to a wire rack and let cool.